(apologizes for the picture quality, I don’t know what happened. I shopped them the best I could) Another week, another lesson for the apprentice. What was on the menu? Roasting! Roasting has got to be one of the best kept secrets of chefs. Complex flavors, beautiful colors, a myriad of textures, all taken care of [Continue]

Here’s a quickie dinner we had on Sunday. Marinated chicken kabobs served over multi-grain rice with a Greek inspired salad. This one was real quick and can be prepared ahead of time; my day went something like this: I put together a quick lemon juice and oil marinade, chopped up some boneless, skinless chicken thighs, [Continue]